100 gr Asparagus
200 gr Chicken breast
6 gr Chopped majoram
80 gr Cooked ham
100 gr Dry white wine
50 gr Eggs
50 gr Flour
50 gr Grana cheese
50 gr Milk
50 gr Olive oil
100 gr Peas
3 Sliced white bread
Salt and Pepper
Boil the peas and steam-cook the asparagus.
Remove the crusts from the bread and soak in the milk.
Place the chicken breast and cooked ham in the mixer and chop finely. Squeeze out the milk and crumble the bread into a dish, add the chopped chicken and ham, the peas and chopped asparagus (keep the tips to one side) and the cheese.
Mix together with the beaten egg; add the marjoram, salt and pepper and at the end add the asparagus tips, mixing carefully to prevent them from breaking.
Shape the mixture into a cylinder, dip in flour and brown in an oven dish with some hot oil for a few minutes. Add half the wine and place in the oven, adding the remaining wine a little at a time during the cooking.
Remove from the oven and leave to rest for an hour. Slice and serve with the cooking juices.
